Simple but amazingly flavorful. Excellent as a side or as a bed for chicken or fish. See my Grilled Turmeric Mahi-Mahi for an example of a complementary fish recipe.
Excellent side dish for a caribbean, african or indian dinner or as a base for fish or chicken.
Directions
Shred the cabbage into 2-3" long by 1/4" wide strips. Don't worry about being exact, lots of varied size pieces are fine.
- 1 head (about 4 cups) cabbage, shredded
Add the oil to a wok or large frying pan and bring oil to shimmer on high heat.
Add the spices and mix well with the hot oil.
- 2 tablespoon curry powder
- 1 tablespoon garam masala
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Add the cabbage and toss well so that the cabbage is well coated. Stir fry until the cabbage begins to soften.
Add the chicken stock and let the cabbage continue to cook and steam until the chicken stock is evaporated. Stir frequently so that the cabbage is well coated with the curry and doesn't burn.
- 1/2 cup chicken stock
When the moisture has evaporated, the cabbage should be soft, but still have a slight crunch in the center. Adjust the salt as necessary.
Kids!
Let 'em make the entire dish!
Notes...
Way easy and not particularly sensitive to the proportions of cabbage and spices. For best results, use a wok. The key is to salt to taste, since too little salt will fail to bring out the curry and cabbage flavors.